Paleo Coconut Pancakes with Strawberry Syrup (Recipe At Bottom)

On TV, the pregnant lady gets to eat what she wants. She gets to have cravings and demand late night ice cream runs from her husband. This pregnant lady has been diagnosed with gestational diabetes. Which essentially means a very restrictive diet where I count carbs, measure my blood sugar four times a day, and have to be very careful about how much and what I am putting in my body at any given time.  Gestational diabetes and managing it can look very different for different people. Some people just have to count their carbs, and what the carbs actually are don’t really matter. Not so for me! A piece of white toast send my blood sugar sky rocketing, so essentially I have to eat healthy. Bummer. 😉 

A typical breakfast for me looks like:

Option 1: Yoplait Plenti – which is a pretty nifty little carton of greek yogurt, fruit, and whole grain oats. 

Option 2: 1/2 slice whole grain toast with butter, 1 scrambled egg, 1/2 cup berries 

These are the two breakfast options that seem to work well. But today is Saturday. Lazy, lovely Saturday. Whenever Jonathan and I are home and not busy on a Saturday morning, we usually cook some sort of delicious breakfast together. Like pancakes. Mmmmm pancakes. 

So we ventured into the world of paleo baking and decided to give an alternative pancake a try.

For the pancakes, we used Fluffy Coconut Flour Pancakes. We did find that the batter was way too loose, and had to add another 1/8th cup of coconut flour.

Then, we had to think about what we were going to do about syrup. This is where Chef Sasha got to be creative. I usually have fresh berries with breakfast or as a morning snack, so we had a giant carton of strawberries handy. 

We chopped up 9 strawberries, and threw them in a pot with 1/2 cup water, and 1 tablespoon agave.

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I cooked that for about 5-7 minutes on high until the strawberries were soft, and then mashed them with a potato masher. 

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Once they were good and mashed, I reduced the heat to medium, and let it simmer for about 10 minutes. The water reduced and it was thicker, but not syrup-py. Then I removed it from the heat and let the natural pectin from the strawberries thicken it up. Voila! 

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The amount made is about one small mason jar. It was the perfect amount for a half recipe of the coconut pancakes, and fed two people. Honestly, it was delicious! photo1

Now, I won’t claim the pancakes were as good as your traditional, white flour, buttermilk pancakes. But for a healthier option, we were really happy with them! 

 

The pancakes were delicious, the topping was a great substitute for syrup, and the real win here is that at my 2 hour sugar check, my sugars were in good shape! Win-win!

Strawberry Syrup
Serves 2
A lower GI, healthier option for a sweet topping for pancakes, ice cream, waffles, or anything you want a yummy strawberry syrup!
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Prep Time
2 min
Cook Time
20 min
Prep Time
2 min
Cook Time
20 min
40 calories
10 g
0 g
0 g
1 g
0 g
151 g
5 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
151g
Servings
2
Amount Per Serving
Calories 40
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 6g
Protein 1g
Vitamin A
0%
Vitamin C
79%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 9 large strawberries
  2. 1/2 cup water
  3. 1 tablespoon agave nectar
Instructions
  1. Cut the strawberries into chunks.
  2. Put strawberries, water, and agave into a small pot, and heat on high heat until strawberries are soft.
  3. Once strawberries soften, mash with a potato masher or fork until desired consistency.
  4. Reduce heat to medium, and let simmer approximately 10 minutes.
  5. Remove from heat and enjoy hot, or allow to cool before serving.
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calories
40
fat
0g
protein
1g
carbs
10g
more
SashAroundTheClock http://www.sasharoundtheclock.com/

Mojito Fruit Salad

So two things have been happening lately:
1. It’s hot as Hades here in Saint Louis.
2. I love sweets, but the idea of eating like a brownie when it’s killer hot makes me feel sick.

So I have a great recipe to share that can satisfy that desire for dessert, but still taste light, refreshing, and is great on a hot summer day! The recipe is below, using YumPrint, which I just discovered so you can see everything concisely at the bottom, but I’m going to walk you through it visually, as well!

fruit
First, you supreme a grapefruit. Do you even know what that means? I didn’t. I was trying to describe how to do what Jonathan did to that grapefruit in my recipe, and he was sitting next to me and told me, “You just supreme it.” I said, what? So I had to google it, and here is how to Supreme a Grapefruit. Basically, it is a method for taking apart a grapefruit such that you only have the delicious insides and none of the peel, pith, or membrane. I’m not even going to try to describe this. The link I posted does a much better job. 🙂 Maybe I’ll make Jonathan make a how-to video this weekend. So once you have supremed your grapefruit, you can squeeze any extra juice left in the membrane into the bowl.
Second, you peel and dice a pear and add it to the bowl. I like a small dice. You can see the size comparison in the picture above.

mint
Next, you take six mint leaves. These are straight from our garden, so super fresh! You just chop it up into little pieces. Nothing too fancy here. You could chiffonade it if you wanted to, but we didnt. Add that to the bowl.

agave
Next, measure 1 tablespoon of agave, and add it to the bowl.

shot
Next, pour a shot of rum. Because you should never pour less than a shot of a good rum. Measure a tablespoon out of your shot, and add it to the bowl.

mfsjonathan
Then, drink the rest of the shot. This part is really optional. You could have just measured out a tablespoon of rum to begin with, but where’s the fun in that? You’re the chef. You deserve it! You can also add all the rum to the salad for more of a boozy dessert.

mojitofruitsaladsingle
mojitofruitsaladplated
Finally, plate your adorable fruit salad into adorable bowls and enjoy. Or just eat it out of the bowl you started with and save dishes. Your choice. 🙂

Mojito Fruit Salad
Serves 4
A refreshing dessert using grapefruit, pears, mint, rum, and agave.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
153 calories
32 g
0 g
0 g
2 g
0 g
253 g
11 g
15 g
0 g
0 g
Nutrition Facts
Serving Size
253g
Servings
4
Amount Per Serving
Calories 153
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 11mg
0%
Total Carbohydrates 32g
11%
Dietary Fiber 8g
33%
Sugars 15g
Protein 2g
Vitamin A
29%
Vitamin C
72%
Calcium
35%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 grapefruits
  2. 1 pear, peeled and diced
  3. 1 tbspn spiced rum
  4. 1 tbspn agave
  5. 6 mint leaves, chopped
Instructions
  1. Supreme the grapefruit, ensuring that there is no peel, pith or membrane and place in bowl. Squeeze any juice remaining in the peel or membrane into the bowl with the supremed grapefruit.
  2. Peel and dice the pear and add to bowl.
  3. Chop the mint and add to bowl.
  4. Add agave and spiced rum.
  5. Stir all ingredients gently so as not to damage fruit.
beta
calories
153
fat
0g
protein
2g
carbs
32g
more
SashAroundTheClock http://www.sasharoundtheclock.com/